Chicken Chorizo Chili

Chicken Chorizo Chili makes one of the best chorizo chili recipes with tender chunks of chicken, a chorizo red sauce, beans and secret ingredient spices.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.

Step 2

Heat a Dutch oven or a large pot over medium-high heat. Add chorizo, cook and stir, breaking up with spoon until cooked through, about 4 minutes. Remove chorizo to a bowl.

Step 3

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the oil and drippings to brown on all sides, about 5 minutes. It does not have to be cooked through because it will simmer and cook through later. Remove and add to the bowl with the chorizo.

Step 4

Add a splash of olive oil, if necessary, and sauté onions and peppers in the pot for 4 minutes, or until they begin to soften. Add the chopped garlic and saute for a 30 seconds more. Add the mixed spices to the onion, pepper, garlic mixture and sauté for and additional 30 seconds.

Step 5

Add 1 cup of the chicken broth, scraping bottom of pan to loosen bits and pieces at bottom of pot. Add remaining chicken broth, fire roasted tomatoes, chorizo, and chicken to the pot. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 - 2 hours, or until chicken is tender and falls apart easily.

Step 6

Add the beans, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomato paste to the pot. Season with a little cayenne pepper if you like it spicier.

Step 7

Press SAUTE to heat pressure cooker. Add chorizo and cook for 5 minutes, or until cooked through. Remove to a bowl and set aside.

Step 8

Add red peppers and onions to the pot. Saute until they begin to soften, about 4 minutes. Add garlic and saute 30 seconds longer.

Step 9

Add chili powder, cumin, unsweetened cocoa, and brown sugar to the peppers and onions. Cook and stir for 30 seconds. Add chorizo, chicken thighs, chicken broth, and tomatoes to the pot. (Leave out beans and tomato paste for now). Secure lid, seal valve, and cook at HIGH pressure for 12 minutes. Let pressure naturally release for 5 minutes, then let out remaining pressure.

Step 10

Open lid and add beans, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the chili. Stir until tomato paste mixes in smoothly. Season with a little cayenne pepper if you like it spicier. Serve with desired toppings.

Step 11

Mix together all the ingredients. Add salt to taste. Serve chili with desired toppings.

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